These low carb crepes are served with chocolate hazelnut spread and whipped cream. Delicious!!
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If you’ve been on the low carb scene for a while you may have seen several different ways of making low carb crepes. This is my favorite version and it’s rather like a variation of the cloud bread recipe!
Add eggs, cream cheese, water, low carb sweetener, and coconut flour to a blender, and pulse until smooth.
Heat a small non-stick skillet over a low-medium heat and spray with non stick oil spray or a little dab of butter. Pour one quarter of the batter into the pan – approximately a ¼ cup of batter per crepe. Once the base has sealed, carefully edge the crepe away from the pan and flip it over.
Repeat with the rest of the batter to make four crepes.
To assemble, spread one tablespoon of low carb chocolate hazelnut spread in the center, then spray on a small amount of dairy whipped cream – the canned cream (like Reddi-wip) does contain sugar, but it only has 1g net carb per two tablespoons – and you really only need one tablespoon per crepe! Or you can just whip your own without the sugar – it probably depends on how many crepes you want to make!
As for the chocolate hazelnut spread, check out my comparison review or try making your own: Homemade Chocolate Hazelnut Spread from All Day I Dream About Food. Then roll it up, assemble the other three crepes, and serve!
Low Carb Crepes with Chocolate Hazelnut Spread #lowcarb Click To Tweet
- 2 eggs
- 2 oz cream cheese
- 1 tbs low carb sweetener
- 1 tbs coconut flour
- 1 tbs water
- Add all ingredients to a blender and pulse until smooth.
- Heat a small non-stick skillet on a low-medium heat and add butter or spray.
- Add ¼ cup of the batter to the pan. Let the base seal then carefully flip over and cook the other side.
- Transfer to a plate and cook the remaining three crepes.
2g net carbs per serving of two crepes (fillings not included)
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